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Vegetarian shawarma made with soy curls and chickpeas piled high with chickpeas and veggies in a wrap.

Vegan Shawarma with Two Epic Sauces!

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 3 people
Author: Tracy Halasz


  • 4 ounces soy curls (dry measure)
  • 19 ounce can chickpeas (drain, rinse, and pat dry)

Shawarma Seasoning/Marinade Ingredients

  • 1 tablespoon paprika (sweet or smoked)
  • 1 ½ teaspoons cumin
  • ¼ teaspoon cinnamon
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons garlic powder (2 cloves fresh garlic)
  • 1 tablespoon dry oregano
  • ¼ teaspoon cayenne
  • ½ teaspoon coarse salt
  • ½ teaspoon coarse black pepper (to taste)
  • 1 tablespoon brown sugar (optional)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • extra water to thin sauce

Shawarma Toppings

  • 1-2 tomatoes, chopped
  • 2 mini cucumbers, peeled, sliced
  • romaine lettuce, sliced
  • red onions (pickled or thin raw slices)
  • ½ - 1 cup hummus (optional)
  • parsley and dill, rough chop for garnish

Shawarma Sauces

  • 1 tzatziki sauce recipe*
  • 1 sweet and spicy tahini sauce*
  • 4 pita bread


  • Preheat oven to 400º F.
    Line a large baking sheet with parchment paper. Spread 1 tablespoon of oil even over the parchment for extra crispiness (optional).
  • Prepare the soy curls: Hydrate soy curls as per package directions (using water or broth). I use Butler Brand soy curls. Half the 8 oz package is about ¾ of a pound hydrated.
  • Drain & rinse the soy curls: Then gently squeeze excess liquid from soy curls.

Shawarma Marinade

  • Shawarma blend: Stir all shawarma seasoning dry ingredients together in a small bowl. Then add the oil (or water if oil free) and ~2 tablespoons of lemon juice. Add more water as needed to make a loose paste.
  • Season the soy curls: Toss ¾ of the shawarma marinade with the soy curls in mixing bowl or large ziplock bag. Toss until the soy curls are evenly coated.
    Spread out in a single layer over ¾ of the prepared sheet pan.
  • Season the chickpeas: Next add the chickpeas and the remaining marinade to the same bowl/bag. Toss to coat then spread out next to the soy curls.
  • Into the oven: Bake for 23-26 minutes, stirring halfway through. Remove the chickpeas and any smaller soy curls if needed.

Make Sauces & Prep Toppings

  • Sauces can be made several days in advance. Make one or both.
  • Vegan Tzatziki (3-5 minutes)
  • Prep the veggies: Slice and chop the toppings and fresh herbs while the soy curls are baking.

Assembling the Shawarma Wraps

  • Warm both sides of the pita bread on a griddle/skillet over medium heat. Can also heat in the oven or microwave until warmed through.
  • Add the filling: Lay the pita bread on a plate, top with a pile of soy curls, chickpeas, and veggie toppings. Liberally drizzle with the sauces. Sprinkle with chopped fresh herbs.
  • Time to Dig in: Serve immediately with extra sauce for dipping and don't forget the napkins!


Soy curls: You can buy Butler soy curls online, at vegan markets, most health stores or bulk stores.
Shawarma spice blend: Mix up a double batch and store in a glass jar to have on hand to add extra flavor to crispy potatoes, tofu scramble, grilled veggies, and so much more.
Shawarma sauces: The two sauces are easy to make and together are a dynamite flavor explosion. To save time make the sauces up to a week in advance and store in the refrigerator until ready to use. Any leftover sauce is fabulous on veggie sandwiches, burritos, buddha bowls, tacos, etc.
The best bread for shawarma: A thin tortilla is not going to cut it this time. Choose a sturdier wrap like pita bread and put the filling on top of the pita not inside the pocket. A pillowy flatbread or pizza shell are both excellent choices as well.
Warming the shawarma wrap: Don't skip warming the wrap - it makes all the difference and softens the bread so it's easier to roll. Flavor Tip: While the griddle is warming, brush garlic butter on each side of the pita. Grilled both sides just until warm and fragrant. Remember to keep it soft though!
Storing tips: Store any leftovers in separate containers in the fridge for 4 or 5 days. The sweet and spicy tahini sauce will keep well for at least 10 days.